Smoked Salmon Soufflés

Easy, freezer-friendly soufflés that can be baked, then reheated in the oven before serving, making them ideal for dinner get together. This recipe makes enough for 6.

Ingredients
40g butter
25g plain flour
300 ml milk
85g Philadelphia cheese 
2 tsp. chopped dill
3 large eggs
85g smoked salmon, chopped
Zest 1/2 lemon

To Serve
6 tsp. crème fraiche
2 large slices smoked salmon
Dill sprigs

Preheat oven to 200C/180C Fan/Gas Mark 6

Method
Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, add the dill, season to taste, then beat to incorporate.

Butter 6 x 150ml soufflé dishes/ramekins and line the base with baking paper. stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into dishes and bake in a tin half filled with cold water for 15 minutes until risen and golden. Don't worry if they sink!!

To freeze, cool completely, then overwrap the dishes with baking paper and foil. they will keep in the freezer for 6 weeks. Thaw for 5 hours in the fridge.

When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. top with the crème fraiche and bake for 10-15 minutes until the soufflés start to puff up. Quickly top each with a frill of smoked salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

This recipe was taken from a St Mark's CEP School Cookery Book created with the parents of the school and the local community. 
With thanks to Claire